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    Home » Recipes » Sides

    Green Beans and Corn with Cider Vinegar and Herbs

    Published: Jun 9, 2020 / Modified: Apr 27, 2022 by Lizzie Streit, MS, RDN / This post may contain affiliate links / Leave a Comment

    • 80
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    close-up of finished recipe garnished with fresh mint and dill

    This healthy green beans and corn side dish is bursting with fresh flavor. With delicious summer vegetables and a simple dressing of apple cider vinegar, dill, and mint, it’s sure to be a crowd pleaser!

    green beans and corn with herbs on a serving plate

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    This past weekend was a perfect picture of summer. We had bright blue skies, hours of sunshine, and warm temps, plus an evening thunderstorm on Saturday evening. Just the way a June weekend should be.

    I spent tons of time outside, tended to our garden, and even snuck in a visit to the Kingfield Farmers Market. With so many good summer vibes, my mind was running wild with ideas for warm weather blog recipes!

    During this time of year, I’m always craving easy side dishes that don’t require the oven and pack a ton of flavor. And I’m happy to report that this recipe, Green Beans and Corn with Cider Vinegar and Herbs, checks those boxes!

    This wonderfully simple side dish has so much going on for only a handful of ingredients. Tender-crisp green beans are snuggled alongside sweet corn kernels, and hints of fresh mint and dill add incredible flavor. And just when you think it can’t get much better, tangy cider vinegar rounds it all out!

    Oh, and did I mention that this healthy recipe comes together in a mere 15 minutes? What? How! I know. It’s incredible.

    green beans on a bamboo cutting board next to 2 ears of corn

    How to Cook Green Beans and Corn Together

    To keep the veggies tender-crisp, I recommend steaming them. Fortunately, they take the same amount of time to cook in a vegetable steamer basket!

    First, trim the green beans and slice the kernels off the corn cobs. Bring a few inches of water to boil in a pot, set the steamer basket inside the pot, add the green beans and corn, cover, and cook for 4 to 6 minutes.

    While they’re cooking, prep the herbs and dressing. Transfer the veggies to a serving plate, drizzle the dressing over them, and BOOM.

    corn kernels and trimmed green beans in a veggie steamer basket in a pot

    Expert Tips

    • If you don’t have a steamer basket, bring about 1-inch of water to a boil in a large skillet, add the veggies, cover the skillet with a lid, and cook for 3 to 5 minutes over medium-high heat.
    • Green beans and corn taste amazing with fresh mint and dill, but feel free to mix up the herbs! I think parsley and basil would taste great in this dish too.
    • Since the corn kernels are much smaller than the green beans, I found that they soaked up more of the herb and vinegar flavor. You can cut the green beans into smaller pieces if you want the corn and beans to soak up equal amounts of flavors, but I really enjoyed the recipe as is too.
    • This dish can be served warm or cold. Prep it up to three hours in advance and store in the fridge. Stir well before serving.
    side angle of green beans and corn with fresh herbs and a gold spoon

    If you’re wondering what to serve with this recipe, I recommend the Summer Squash and Dill Salmon Burgers, Sweet Potato and Black Bean Veggie Burgers, BBQ Lentils with Shredded Carrots, or the Grilled Stuffed Mushrooms with Caprese Salad.

    close-up of finished recipe garnished with fresh mint and dill on a gray plate

    More Summer Sides

    If you like my green beans and corn, you should also check out:

    • Herb and Garlic Butter Green Beans
    • Tarragon Roasted Summer Vegetables
    • Mango Cucumber Salad
    • Sesame Bell Pepper and Cucumber Noodle Salad
    • Vegan Potato Salad with Fresh Dill
    • Warm Farro Salad with Roasted Tomatoes
    • Sweet Corn and Cherry Arugula Salad

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    green beans and corn with herbs on a serving plate

    Green Beans and Corn

    This delicious and healthy side dish is seasoned with apple cider vinegar, mint, and dill. It comes together in only 15 minutes.
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    Prep Time: 5 mins
    Cook Time: 10 mins
    Total Time: 15 mins
    Servings: 3
    Calories: 141kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 1 pound green beans - trimmed
    • 2 ears sweet corn - husks removed
    • 1 tablespoon olive oil
    • 1 tablespoon apple cider vinegar
    • 2 teaspoon fresh dill - chopped, more to taste
    • 2 teaspoon fresh mint - chopped, more to taste
    • ¼ teaspoon sea salt
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    Instructions

    • Bring a few inches of water to a boil in a large pot. Trim the green beans and slice the kernels off the ears of corn. Place a vegetable steamer basket inside the pot, add the green beans and corn kernels, and cover with a lid. Cook for 4 to 6 minutes over medium-high heat. Remove from heat and transfer the veggies to a serving plate.
    • While the veggies are steaming, whisk together the olive oil, apple cider vinegar, dill, mint, and salt.
    • Pour the dressing over the steamed veggies and gently mix until coated. Garnish with more fresh herbs and sprinkle with flaky sea salt if desired before serving.

    Notes

    • If you don’t have a steamer basket, bring about 1-inch of water to a boil in a large skillet. Add the green beans and corn, cover, and cook over medium-high heat for 3 to 5 minutes. Drain the water before serving.
    • Feel free to mix up the herbs you use in this dish. Parsley and basil would be good substitutions or additions.
    • The corn kernels soak up the most flavor, so you can cut the green beans into smaller pieces if you want the corn and beans to soak up equal amounts of flavors.
    • This dish can be served warm or cold. If you want to prep it in advance, store in an airtight container in the fridge for up to 3 hours. Stir well before serving.

    Nutrition

    Serving: 1serving | Calories: 141kcal | Carbohydrates: 22g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 212mg | Potassium: 481mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1155IU | Vitamin C: 23mg | Calcium: 56mg | Iron: 2mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Happy summertime! – Lizzie

    More Plant-Forward Side Dishes

    • Slow Cooker Roasted Potatoes
    • Lemon Rapini Pasta (Vegetarian)
    • Sautéed Rapini (Broccoli Rabe)
    • Roasted Celery with Dates and Blue Cheese
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    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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